Pumpkin Macarons

Make the macarons at least a day before you intend to serve them. Start whipping egg whites slowly in a clean, dry bowl with a stand mixer. Once they are foamy, start sprinkling in the sugar. Whip on medium speed to just under stiff peaks. If using food coloring, add at the very end. While the egg whites are whipping, grind the powdered sugar and almond meal together in a food processor until very fine, then sift. Add a third of the dry ingredients to the egg whites and fold carefully until ingredients are about three-quarters mixed together. Repeat with another third. Finally, fold the remaining third into the egg white mixture and combine, deflating the mixture with the spatula until the batter is proper piping consistency. It should be a little bit fluid and will fall off the spatula easily. Transfer to a piping bag with a ¼-inch round tip. Pipe circles the size of a quarter onto a cookie sheet lined with parchment. Leave about an inch between circles (the batter will spread slightly), and make sure there are no “tips.” Let sit at room temperature for 30 minutes, until a crust forms on the tops of the cookies. Bake at 325˚F for 12 to 18 minutes, rotating the pan every 5 minutes, just until the macarons can be picked up from the parchment cleanly.

Combine the corn syrup, lemon juice, and sugar, and cook until a nice deep caramel color. Deglaze with the cream. Whisk in the spice and pumpkin purée. Bring back to a boil. Melt the chocolate. Pour the pumpkin mixture over the chocolate. Whisk to combine. Whisk in the brandy. Cover with plastic wrap and cool to room temperature. Pipe a small mound onto a macaron and top with another cookie. Store macarons in the freezer and serve at room temperature.